If you are going to the airport to pick up crawfish, you are one serious mudbug fan!!! Respect!
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Yeah I did that for a few years and then they changed the arrival time without telling me.
Direct to my door this year will be the case
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I made cajun blackened sausage, beans, n rice.
To be fair, I really just burned the sausage a little while rendering out some of the fat. But that’s the thing about cajun food, you can always just call it “blackened.” Whatever you call it, to paraphrase Alton Brown, that’s good eats.
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care to share the gojuchang marinade? Always looking for something different to do with chicken.
Fringe benefits brought me a whole NZ Grass-fed Striploin. Paired it with Iberico St. Louis Ribs, Garlic Shrimp, Black Beans, and Potato Puree.
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I have found that these ingredients work best for me. Leave one out and it is not as good. Measurements estimated for ease, adjust as you prefer.
2 large spoons Gochujang spicy or mild
1 tbsp honey or agave
2 tbsp soy sauce but not too much
1 tsp hoisin
1 tbsp sesame oil
Little bit more vegetable oil
2-3 cloves crushed fresh garlic
1 tbsp ginger paste/crushed I use Ginger People jarred
1 tbsp Mirin
Couple shakes onion powder
Couple shakes garlic powder
Fresh cracked pepper
Gets me hungry just writing this…
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Should be rated NC 17
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No offense but there is one fairly important thing I think you forgot. MY INVITATION!!! Dam that looks awesome.
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The food looks great @KAOSKitchen but I want to know more about how to get these fringe benefits!
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Celebrating Purim, here’s the link to our dinner last night.
At Home 2022: Purim Dinner for Two | The Wizard of Roz (wordpress.com)
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That looks wonderful - I love stuffed cabbage!
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Wagyu Beef Chorizo Empanadas. With potato, scallions, and hard-boiled egg. Discos a bit dry from freezer and didn’t stay together in fryer, except for the first one. Fried one, lost two, then baked the rest. Mmmm…chorizo.
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In case you were wondering, a pork shoulder defrosted in the cryovac does not keep for two weeks. That was an interesting stank! It was not the plan to keep for so long as I was going to cook it and send it back to school with my son the previous week. But life gets in the way and I had to go out of town unexpectedly. Even though it was cold I had the day Sunday to smoke something so after disposing of the rotting hunk and disinfecting the house I ran to the closest place which happened to be Whole Foods for ribs and a piece of belly. I had started the fire and was not going to waste that, too 
Down and dirty prepackaged rubs, at 165 I wrapped the belly and took it to 200. Fat was rendered beautifully and it melted in your mouth. Ribs were good, not great. However last night the leftover ribs and pieces of belly made some nice collards.
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Impressive sir. Care to share your collards recipe, that is one green that I enjoy having, but suck at making. FYI my local favorite collard greens is from Local Smoke.
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